Three Months of Artisanal Cheese

Each month, Petrossian offers a collection of three of the world's finest gourmet cheeses. The selection changes at the end of the month, so make sure to check back often to see our latest trio. Read More

Each month, Petrossian offers a collection of three of the world's finest gourmet cheeses. The selection changes at the end of the month, so make sure to check back often to see our latest trio.

December's Cheese of the Month Collection include:

Gouda, Old Amsterdam

Country: Holland

Milk: Cow

The Dutch Masterpiece is here at last! Made in Holland from local pasteurized cow's milk and imported Italian cultures, gold-medal-winner Old Amsterdam tastes like a young Parmigiano-Reggiano crossed with an Aged Dutch Gouda. It is well-known for its rich, nutty, robust flavor and firm texture; both the result of it being perfectly matured for over twelve months.

Excellent in salads, shredded over soups or chili, and on sandwiches, hot or cold. Zinfandel, Sangiovese, Riesling, Pinot Noir, Merlot, Chenin Blanc will all pair well with this delicious aged Gouda

Comté

Country: France

Milk: Cow

This 90-pound wheel from France's Jura is considered one of the world's greatest cheeses. Comté captures the essence of raw, mountain pasture-fed cow milk. These wheels tend toward the sweetness of cooked milk, a bit of stone fruit and the quiet nuttiness of browned butter. Ideal for any cooking application, and classically melted in everything from fondue to Croque-Monsieur. Jura wines make a classic pairing for Comté as well as Chenin Blanc, Rose, or Farmhouse Ales.

Gruyere

Country: Switzerland

Milk: Cow

It’s been around since the 13th century—one taste and you’ll join its ranks of admirers. While traditional Gruyere may age anywhere from six months to three years, this one is aged for 1 year. It is then that Gruyere’s aromas of caramelized apples and notes of hazelnut brown butter come together in a smooth, dense paste—perfect for a classic fondue or melted atop a Croque Madame. Raw cow’s milk Gruyere is considered central to (if not synonymous with) the culture and history of Switzerland’s Fribourg region, an Alpine crossroads that ushered in the Celts, the Helvetians, and the Romans, who later shared their cheese making traditions. Today, Swiss dairy cooperatives produce these 80-pound wheels, with an eye toward tradition.

Gruyere is nothing without a gracious pairing partner- try it alongside a light, bright red, a big, rich white, or a handful of preserved walnuts and a few slices of smoky speck.